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5 from 1 vote

Lemon Curd Berry Trifle

This lemon curd berry trifle is one of my all time favorite desserts
Prep Time1 hour 15 minutes
Cook Time20 minutes
Total Time1 hour 35 minutes
Course: America's Best 4th of July Desserts, Recipes and Sides
Keyword: blackberry, dessert, fruit dessert, raspberry, strawberry, trifle
Servings: 8
Author: Sweet Basil

Ingredients

For the Lemon Curd

  • 6 Egg Yolks large
  • 1 Cup Sugar
  • 4 Lemons zested and juiced *If you don't want it as tart (it's not ridiculously tart to begin with, but it is tart) don't use as much zest.
  • 1/2 Cup Butter 1 stick unsalted, cut in chunks

For the Trifle

  • 1 Pint Strawberries fresh, stemmed and halved lengthwise
  • 1 Pint Blueberries fresh, We use raspberries
  • 1 Pint Blackberries fresh
  • 2 Cups Whipped Cream sweetened
  • 1 Pound Cake prepared lemon, sliced
  • Fresh Mint Leaves for garnish
US Customary - Metric

Instructions

Lemon Curd

  • Bring a pot of water to a simmer over medium-low heat.
  • Combine the egg yolks, sugar, lemon juice, and zest in a metal or glass heat-resistant bowl and whisk until smooth.
    6 Egg Yolks, 1 Cup Sugar, 4 Lemons
  • Set the bowl over the simmering water, without letting the bottom touch, and continue to whisk.
  • Keep working-out that arm and whisk it vigorously for a good 10-15 minutes, until the curd has doubled in volume and is very thick and yellow. Don't let it boil.
  • Remove the bowl from heat and whisk in the butter, a couple of chunks at a time, until melted.
    1/2 Cup Butter
  • Refrigerate until the custard is cold and firm.

Assemble The Trifle

  • Put the berries in a mixing bowl and toss them together so they are evenly distributed.
    1 Pint Strawberries, 1 Pint Blueberries, 1 Pint Blackberries
  • Fold the whipped cream into the chilled lemon curd to lighten it up into a mousse.
    2 Cups Whipped Cream
  • Line a glass trifle bowl with pieces of pound cake to fit.
    1 Pound Cake
  • Spoon a layer of the lemon curd over the cake, and then a layer of mixed berries.
  • Repeat the layers until the ingredients are used up, the last layer looks best if it's the berries.
  • Chill before serving.
  • Garnish with fresh mint.
    Fresh Mint Leaves

Notes

*Just a little note, you HAVE to have simmering water and either a double boiler or a glass or metal bowl over a saucepan not touching the water in order for the lemon curd to double in size.
*I always buy more berries because I like more than just a pint of each.
refrigerate left overs

Nutrition

Serving: 1g | Calories: 494kcal | Carbohydrates: 78g | Protein: 7g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 227mg | Sodium: 314mg | Potassium: 436mg | Fiber: 9g | Sugar: 54g | Vitamin A: 896IU | Vitamin C: 103mg | Calcium: 117mg | Iron: 3mg